TarniaPatton
Ingredients
12 slice(s)
Cheesecake
- 3 eggs
- 120 grams Creem Cheese, room temp is best
- 120 grams White Cooking Chocolate
-
6
35min
Preparation 5minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat Oven to 170 degrees
Separate Eggs and place the whites in the clean, dry bowl with the butterfly.
Whist egg whites on speed 3 until soft peaks form (time varys depending on climate and conditions - stop after 2-3 minutes. If whites don't collapse, they are ready. If not - check in 30 second intervals until soft peaks form).
Place whipped egg whites aside.
Remove butterfly and clean and Dry Bowl
Add chocolate and melt 3 minutes, 60 degrees, speed 1.
Scrape down sides of bowl and melt for a further minute, 60 degrees, speed 1.
Add Cream cheese to melted chocolate and mix for 1 minute, speed 1-2 until well combined. If your creem cheese was straight out of the fridge, you may need to mix for longer, or add a bit of heat.
Add egg yolks to chocolate mixture and mix well. 30 seconds, speed 2.
Insert butterfly. Whist 1/3 of the egg white mixture CAREFULLY, 30 seconds, speed
"Gentle stir setting" to 1. Add remaining egg white in 1/3 batches and mix 30 seconds, speed "Gentle stir setting" to 1 until well combined. You may find it is easier to mix this in by hand, as you don't want a runny mixture. Just see how it mixes in as you go.Place into a well greased and lined tin. Best not to use a spring form tin, as water can get in during the baking process. A Tupperware or cooking grade silicon tray would work well.
Place tin into a deep baking tray and fill the baking tray (not on top of cheesecake!) the with boiling water until the water is half way up the sides of the tin.
Bake for 30 minutes at 170 degrees for 30 minutes.
Turn oven off, but leave the cheesecake to sit in the warm oven for a further 15-20 minutes. The cheesecake shouldn't brown.
Take out of oven and allow to cool. Turn out onto a wire wrack to cool completly.
Decorate with some icing sugar dusted over the top if desired.
Cheesecake
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
The image was 'borrowed' from better sources. Adapted from a recipe found online.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentHi. I think the egg whites
Hi. I think the egg whites may have been a tad overbeaten - as it won't actually rise much during cooking... It's it's not super light and 'fluffy' I don't think it will rise much. I'll have to have a play and see what happens.... I'll let you know!!
The cheesecake did not rise
The cheesecake did not rise at all...just less than half inch thick. I bake it in a bread tin though...and with a water tray underneath.any suggestion?
I think theis could also be
I think theis could also be steamed in the Varoma - but I haven't tried it yet. Will do and will edit the recipe.
Someone else made this
Someone else made this comment - and I don't know why I didn't think of it before!! Yes - I think it could definatley be steamed in the Varoma - I just haven't got around to trying it yet! Please feel free to try and let me know how long it took - and I'll edit the recipe.
can it be steamed in the
can it be steamed in the varoma?